white cheddar and montery jo cheese. along with some chillie bites, dry wors and biltong. the cheese platter had to be tall, and colourful, and the cheese pieces were to be kept large or whole. very minimal cutting was done for the platter.









After completing my 2nd yr diploma at the Sondela Academy, i have now moved onto my 3rd year advanced diploma in the culinary arts. Training to become a chef, This year i focus more on the manager side of cheffing and the admin side doing stock take and costings.
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